Creamy Scrambled Eggs with Scallions and Tomatoes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 364.7
- Total Fat: 31.5 g
- Cholesterol: 499.5 mg
- Sodium: 383.5 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.6 g
- Protein: 17.9 g
View full nutritional breakdown of Creamy Scrambled Eggs with Scallions and Tomatoes calories by ingredient
Introduction
from WW from WWNumber of Servings: 1
Ingredients
-
2 jumbo Egg, fresh, whole, raw
1 dash Salt
1 tbsp chopped Scallions, raw
1 tbsp Extra Virgin Olive Oil
2 serving Cherry Tomatoes, Fresh, 1 Tomato
1 tbsp Cream Cheese
Tips
Roll it up on a whole wheat tortilla (nutritional value not included in this calculation)
Directions
Coat a medium nonstick skillet with olive oil; heat over medium heat.
In a medium bowl, whisk together eggs, egg whites, scallions, salt and pepper until blended. Add egg mixture to skillet; cook, gently turning mixture with a heat proof spatula or wooden spoon, until eggs start to set, about 2 minutes.
Stir in tomatoes and cheese; cook over low heat, gently stirring, just until eggs set, about 1 minute more (there should still be some creamy pieces of cheese).
Serving Size: 1 serving
In a medium bowl, whisk together eggs, egg whites, scallions, salt and pepper until blended. Add egg mixture to skillet; cook, gently turning mixture with a heat proof spatula or wooden spoon, until eggs start to set, about 2 minutes.
Stir in tomatoes and cheese; cook over low heat, gently stirring, just until eggs set, about 1 minute more (there should still be some creamy pieces of cheese).
Serving Size: 1 serving